CN104365731A - Lotus seed distilled grain bread and making method thereof - Google Patents
Lotus seed distilled grain bread and making method thereof Download PDFInfo
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- CN104365731A CN104365731A CN201410648045.XA CN201410648045A CN104365731A CN 104365731 A CN104365731 A CN 104365731A CN 201410648045 A CN201410648045 A CN 201410648045A CN 104365731 A CN104365731 A CN 104365731A
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- vinasse
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses lotus seed distilled grain bread and a making method of the lotus seed and distilled grain bread. The lotus seed distilled grain bread comprises, by weight, 100 parts to 500 parts of lotus seed distilled grain powder, 1000 parts of high gluten wheat flour, 460 parts to 540 parts of water, 40 parts to 60 parts of shortening, 10 parts to 30 parts of yeast powder, and 6 parts to 10 parts of salt. The distilled grain bread tastes good, is superior in quality and rich in nutrient, and overcomes the defects that distilled grain bread is single in nutritive value and ordinary in quality.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of lotus seeds vinasse bread and preparation method thereof.
Background technology
Bread is that one makes and the food heating and make of five cereals (being generally wheat class) abrasive dust.Take wheat flour as primary raw material, with yeast, egg, grease, kernel etc. for auxiliary material, adding water is modulated into dough, by fermentation, shaping, be shaped, bake, bakery product that the process such as cooling processes.Bread has shelf-stable, and industrialization degree is high, easy to use, the feature that consumption is huge, but meanwhile, also exists because of containing the batching such as much starch, carbohydrate, be unfavorable for the problem of the colony such as diabetes, cardiac practicality in traditional bread.So, be necessary to carry out rational trophic structure adjustment to bread, in bread, add a certain amount of dietary fiber and trace element etc., the problem lacking dietary fiber can be improved in bread, and improve the nutritive value of bread.
Industrial vinasse mostly are the vinasse that yellow rice wine brewage, white wine or beer produce.Containing abundant nutriment in vinasse, containing 10 kinds with upper amino acid, wherein, eight seed amino acids of needed by human account for 36% of vinasse total amino acid content, and aspartic acid (Asp), glutamic acid (Glu), proline (Pro), the content of leucine (Leu) is higher.Wine by fermentation after, in vinasse remaining polysaccharide with resistant starch and content of cellulose the highest, meanwhile, also containing less fat in vinasse, and major part is unrighted acid.In addition, also containing the several mineral materials such as vitamin B complex, vitamin E in vinasse, there is higher value.
At present, existing is relevant report and the patent application that varieties of food items prepared by raw material with vinasse, its object is all, scrap feed material in Appropriate application drinks production process, accessory substance during drinks not only can be made to process is recycled, and the exploitation for drinks processing waste material open new approaches and methods, and the nutritional labeling in vinasse can also be made fully to be used, improve the nutritive value of varieties of food items, meet the demand of consumer to healthy diet.
In prior art, be that food variety prepared by raw material has: biscuit, bread etc. with vinasse.Publication number be CN102812983A application discloses a kind of rice wine vinasse biscuit, comprise following component: rice wine grain 30 ~ 70%, water 10 ~ 20%, shortening 5 ~ 10%, wheat flour 15 ~ 40%.The preparation method of this rice wine vinasse biscuit comprises: 1, the rice wine grain of filtering rear water content≤5% is carried out pasteurization, makes rice wine grain stop fermentation; 2, by the rice wine grain biscuit component proportion of design, rice wine grain, shortening, water, wheat flour is taken respectively; First shortening, water are mixed, stir, then, by wheat flour, rice wine grain drops in the miscella of shortening and water, stirs, mixes, obtain compound; 3, the compound obtained by second step is shaping, after toasting, is cooled to room temperature with baking oven, obtains rice wine grain biscuit.
Publication number be CN101869130A application discloses a kind of high-protein dietary fiber enriched bread and preparation method thereof, the preparation method of this bread brewex's grains is carried out screening process (>=80 order), then after being fully uniformly mixed with bread flour, Saccharomyces cerevisiae, granulated sugar, salt, bread improver, water and shortening, through integer, proof, roasted, cooling form.Brewex's grains are produced high-protein dietary fiber bread as major ingredient by this invention, maintain the inside and outside morphological feature that bread is good; Impart the fresh wheat of bread fragrant; Add the content of the nutriments such as bread protein, dietary fiber; Also improve the added value of brewex's grains simultaneously.
Although, the preparation that vinasse carry out food is all reasonably make use of in above-mentioned patent application, accessory substance during drinks is processed is recycled, exploitation for drinks processing waste material open new approaches and methods, but the vinasse based food of above-mentioned patent application is only the remaining vinasse of drinks prepared by industrial crops, its nutritional labeling is single, cannot meet nowadays consumers to the demand of health drink on nutritive value.In addition, owing to being rich in crude protein, crude fibre etc. in vinasse to the influential material of food mouthfeel, easily cause the decline of vinasse based food quality, above-mentioned vinasse based food all has much room for improvement in mouthfeel and quality.In addition, be that the patent application that bread prepared by raw material have not been reported at present with vinasse.
Therefore, how rich in nutritive value can be obtained and colory vinasse bread is the important research direction of One skilled in food product arts.
Summary of the invention
The invention provides a kind of lotus seeds vinasse bread and preparation method thereof, this lotus seeds vinasse bread not only mouthfeel good, there is excellent quality, also there is abundant nutritive value, overcome the problem that vinasse bread nutritive value is single, quality is general.
A kind of lotus seeds vinasse bread, with parts by weight, comprises following raw material:
Containing trace element such as abundant calcium, manganese, zinc, phosphorus, potassium etc. and flavonoids, superoxide dismutase (SOD), water-soluble polysaccharide isoreactivity material and a large amount of lysine in lotus seeds vinasse.With lotus seeds vinasse powder for doing accurate restriction to the consumption proportion of lotus seeds vinasse powder and high gluten wheat flour when bread prepared by raw material, otherwise the bread mouthfeel prepared is not good enough.As preferably, the weight ratio of described lotus seeds vinasse powder and high gluten wheat flour is 0.2 ~ 0.4: 1.
Further, described lotus seeds vinasse bread, comprises following raw material:
Water content≤5% of described lotus seeds vinasse powder.The lotus seeds vinasse that lotus seeds glutinous rice wine obtains after filtering make moisture control below 5% by centrifugal process, convenient preservation and pulverizing application of sample.
As preferably, described lotus seeds vinasse powder was pulverized after 100 mesh sieves through lotus seeds vinasse and was obtained, and improved the quality of bread.
The preparation method of described lotus seeds vinasse comprises: be that raw material ferments with glutinous rice, after obtained distiller's yeast, then feeds treated lotus seeds and auxiliary material continuation fermentation acquisition lotus seeds glutinous rice wine; Lotus seeds glutinous rice wine after filtration, centrifugal rear acquisition lotus seeds vinasse.
Wherein, the process of lotus seeds comprise carry out successively immersion, pulverizing, boiling and cooling.The manufacturing process of tradition lotus seeds glutinous rice wine lotus seeds and glutinous rice is together soaked, pulverizes, ferments after boiling, the lotus seeds utilization rate of the lotus seeds glutinous rice wine that this conventional method prepares is low, obtained bread nutritive value is also lower, meanwhile, because lotus seeds are not fully utilized, containing a large amount of insoluble diedairy fiber in lotus seeds vinasse, thus affect mouthfeel and the quality of bread.The present invention first adopts traditional fermentation technique to carry out brewageing of glutinous rice, feed treated lotus seeds again to ferment, make glutinous rice first cultivate excellent distiller's yeast, then lotus seeds are made full use of, thus make the lotus seeds vinasse bread excellent taste prepared for raw material with these lotus seeds vinasse.
The preparation method of the lotus seeds vinasse bread that the present invention adopts, comprises the following steps:
(1) the lotus seeds vinasse powder of water content≤5% is carried out pasteurize, stop vinasse fermentation;
(2) dusty yeast is dissolved in 30 ~ 40 DEG C of water, activates 10 ~ 20 minutes;
(3) by pulp furnish, after lotus seeds vinasse powder, wheat flour, salt and water are mixed, add shortening and be stirred to skinning, obtain the dough mixed;
(4) by dough fermentation, shaping, proof after, the obtained lotus seeds vinasse bread of baking.
Wherein, described shortening can adopt butter to replace; The temperature of described pasteurize is 60 ~ 70 DEG C, and the time is 30 ~ 40min; The temperature of described fermentation is 30 ~ 40 DEG C, and the time is 3 ~ 5 hours, and relative humidity is 80 ~ 90%; The described temperature proofed is 30 ~ 40 DEG C, and the time is 30 ~ 50 minutes, and relative humidity is 80 ~ 90%.The bread surface that this method makes is firmly crisp, soft inside, and distributes unique vinasse local flavor.
Compared with prior art, the present invention has following beneficial effect:
(1) grain of rice in lotus seeds vinasse of the present invention and lotus seeds expanded after high temperature baking, bring the mouthfeel of delicious and crisp to bread, the local flavor of bread uniqueness also given by lotus seeds vinasse.
(2) bread prepared for primary raw material with lotus seeds vinasse of the present invention is nutritious, is rich in amino acid, dietary fiber and trace element, and low-sugar low-fat fat.Lotus seeds vinasse bread meets the diet theory of modern's green health, has unique mouthfeel and local flavor simultaneously, has the market competitiveness.
(3) vinasse are generally used for producing feed or abandoning as industrial waste in the past, and contaminated environment while waste resource, by lotus seeds vinasse in order to produce bread, enrich bread market, improve resource utilization, reduce environmental pollution, also for brewery brings larger economic benefit.
Detailed description of the invention
Embodiment 1
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 30 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 35 DEG C, relative humidity 80% environment bottom fermentation 3 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 35 DEG C, under relative humidity 80% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 20 minutes at 180 DEG C in an oven, obtained lotus seeds vinasse bread.
The preparation method of this lotus seeds vinasse powder is: soaked 100 parts of glutinous rice, boiling and cooling after fermentation 24 hours, again the lotus seeds of 50 weight portions carried out soaking, pulverize, boiling and cooling, then the lotus seeds after process and amylase and wheat koji feeding glutinous rice relaying supervention ferment were obtained lotus seeds glutinous rice wine after 72 hours; Lotus seeds glutinous rice wine after filtration, the lotus seeds vinasse of centrifugal rear acquisition water content≤5%.
The bread color and luster that this formula makes is yellowish, and epidermis is bright and clean complete, and pore is evenly fine and closely woven, has good chewiness and viscoplasticity, and distributes light vinasse local flavor, is rich in mineral element and dietary fiber.
Embodiment 2
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 35 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 38 DEG C, relative humidity 85% environment bottom fermentation 3.5 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 38 DEG C, under relative humidity 85% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 18 minutes at 190 DEG C in an oven, obtained lotus seeds vinasse bread.
In the present embodiment lotus seeds vinasse powder preparation method in, identical with the method for embodiment 1.
The bread color and luster that this formula makes is yellowish, and epidermis is bright and clean complete, and pore is evenly fine and closely woven, has good chewiness and viscoplasticity, and distributes light vinasse local flavor, is rich in mineral element and dietary fiber.
Embodiment 3
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 35 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 38 DEG C, relative humidity 85% environment bottom fermentation 3.5 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 38 DEG C, under relative humidity 85% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 18 minutes at 190 DEG C in an oven, obtained lotus seeds vinasse bread.
In the present embodiment lotus seeds vinasse powder preparation method in, identical with the method for embodiment 1.
The bread color and luster that this formula makes is yellowish, and epidermis is bright and clean complete, and pore is evenly fine and closely woven, has good chewiness and viscoplasticity, and distributes light vinasse local flavor, is rich in mineral element and dietary fiber.
Embodiment 4
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 30 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 35 DEG C, relative humidity 80% environment bottom fermentation 3 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 35 DEG C, under relative humidity 80% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 20 minutes at 180 DEG C in an oven, obtained lotus seeds vinasse bread.
In the present embodiment lotus seeds vinasse powder preparation method in, except the mass ratio of lotus seeds and glutinous rice is except 1: 3, all the other contents are identical with the method for embodiment 1.
The bread color and luster that this formula makes is yellowish, and epidermis is bright and clean complete, and pore is evenly fine and closely woven, has good chewiness and viscoplasticity, and distributes light vinasse local flavor, is rich in mineral element and dietary fiber.
Embodiment 5
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 30 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 35 DEG C, relative humidity 80% environment bottom fermentation 3 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 35 DEG C, under relative humidity 80% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 20 minutes at 180 DEG C in an oven, obtained lotus seeds vinasse bread.
In the present embodiment lotus seeds vinasse powder preparation method in, except the mass ratio of lotus seeds and glutinous rice is except 1: 3, all the other contents are identical with the method for embodiment 1.
The bread color and luster that this formula makes is brown, and epidermis is bright and clean complete, and pore is fine and closely woven comparatively even, has good chewiness and viscoplasticity, and distributes strong vinasse local flavor.The bread that tissue morphology and mouthfeel are added compared with nothing is not enough a little, but still in the scope that can accept.Be rich in mineral element and dietary fiber.
Comparative example 1
One, raw material:
Two, step
(1) sieve process (>=80 order) after being pulverized by the brewex's grains of drying, Saccharomyces cerevisiae is dissolved in appropriate warm water (30 ~ 40 DEG C), makes milky solution, activation 15min, for subsequent use.
(2) by pulp furnish, bread flour, brewex's grains, granulated sugar, salt and bread improver are added successively in dough mixing machine, low speed stirs evenly; Add the yeast juice and remaining water that have activated, high-speed stirred, to without after dry powder, adds shortening, continues high-speed stirred and is formed to gluten, and the soft appropriateness of dough, till smooth surface is even; It is 22min that dough is adjusted to the time.
(3) dough modulated is cut group, after circle rubbed with the hands by manual or machinery, leave standstill 5 ~ 10min, integer.
(4) be placed on by bread base good for integer on the baking tray brushing oil in advance, be 38 ~ 40 DEG C in temperature, relative humidity is in the proofing box of 80% ~ 90%, proofs 90min.
(5) dough proofed is transferred in baking box, at the temperature of 185 DEG C, baking 12min.The baking initial stage heightens the fire in a stove before fuel is added, and face thermal transfer is low; Mid-term, the fire in a stove before fuel is added reduced gradually high for face thermal transfer; Final stage is all down to identical temperature the fire in a stove before fuel is added and face fire.
(6) bread of coming out of the stove being cooled to bread centre temperature is 35 ~ 37 DEG C, can pack.
Comparative example 2
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 35 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 38 DEG C, relative humidity 85% environment bottom fermentation 3.5 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 38 DEG C, under relative humidity 85% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 18 minutes at 190 DEG C in an oven, obtained lotus seeds vinasse bread.
In the present embodiment lotus seeds vinasse powder preparation method in, except the mass ratio of lotus seeds and glutinous rice is except 1: 1, all the other contents are identical with the method for embodiment 1.
The bread prepared of the method due to vinasse addition low, vinasse local flavor is not obvious, and nutrient supplements not enough.Mouthfeel and nutrition do not improve especially compared to common bread.
Comparative example 3
One, raw material
Two, step
(1) after filtration being anhydrated, the lotus seeds vinasse powder of moisture≤5% carries out pasteurize (70 DEG C, 30 minutes), stops fermentation.
(2) take dusty yeast, be dissolved in 35 DEG C of water, activate 10 minutes.
(3) according to formula, take lotus seeds vinasse powder, wheat flour and water and mix, then add shortening and be stirred to skinning, obtain the dough mixed;
(4) dough of mixing is placed on 38 DEG C, relative humidity 85% environment bottom fermentation 3.5 hours, obtains fermented dough.
(5) fermented dough is made regulation shape, 38 DEG C, under relative humidity 85% environment, proof after 40 minutes to bread embryo.
(6) bread embryo then baking 18 minutes at 190 DEG C in an oven, obtained lotus seeds vinasse bread.
In the present embodiment lotus seeds vinasse powder preparation method in, except the mass ratio of lotus seeds and glutinous rice is except 1: 5, all the other contents are identical with the method for embodiment 1.
The bread prepared of the method due to vinasse addition too high, vinasse local flavor is too dense, the taste of covering bread, causes taster unhappy.Vinasse ratio too high thus bread color is excessively dark, and pore is uneven.Mouthfeel and local flavor be not at tolerance interval.
Carry out sensory evaluation to the bread that above-described embodiment and comparative example prepare, evaluation criterion is as shown in table 1.
Table 1 lotus seeds vinasse bread sensory evaluation standard.
Evaluation result is as shown in table 2: the sensory evaluation of table 2 lotus seeds vinasse bread
The lotus seeds vinasse inserting 10% ~ 50% in wheat flour can promote the local flavor of bread, give the vinasse local flavor of bread uniqueness, and the aspect such as form, color and luster, mouthfeel, tissue is not decreased significantly simultaneously, keeps peer-level with without the bread added.
The nutritional labeling of embodiment 3 lotus seeds vinasse bread and the common vinasse bread of comparative example 1 contrasts, as shown in table 3.
The mineral elements such as common glutinous rice vinasse compared by lotus seeds glutinous rice vinasse, crude fibre, calcium magnesium potassium phosphorus are abundanter.Be added to bread and can improve bread content of cellulose, meet healthy dietetic requirement low in calories now, and increase Mineral element content, make up the shortcoming that bread nutrition is single.
Claims (8)
1. a lotus seeds vinasse bread, with parts by weight, is characterized in that, comprises following raw material:
2. lotus seeds vinasse bread as claimed in claim 1, it is characterized in that, the weight ratio of described lotus seeds vinasse powder and high gluten wheat flour is 0.2 ~ 0.4: 1.
3. lotus seeds vinasse bread as claimed in claim 1, is characterized in that, comprise following raw material:
4. lotus seeds vinasse bread as claimed in claim 1, is characterized in that, comprise following raw material:
5. lotus seeds vinasse bread as claimed in claim 1, is characterized in that, water content≤5% of described lotus seeds vinasse powder.
6. lotus seeds vinasse bread as claimed in claim 1, it is characterized in that, described lotus seeds vinasse powder was pulverized after 100 mesh sieves through lotus seeds vinasse and was obtained.
7. lotus seeds vinasse bread as claimed in claim 6, it is characterized in that, the preparation method of described lotus seeds vinasse comprises: be that raw material ferments with glutinous rice, after obtained distiller's yeast, then feeds treated lotus seeds and auxiliary material continuation fermentation acquisition lotus seeds glutinous rice wine; Lotus seeds glutinous rice wine after filtration, centrifugal rear acquisition lotus seeds vinasse.
8. lotus seeds vinasse bread as claimed in claim 7, it is characterized in that, the mass ratio of lotus seeds and glutinous rice is 1: 2 ~ 3.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN109287708A (en) * | 2018-12-17 | 2019-02-01 | 安徽师范大学 | A kind of novel rhizoma polygonati vinasse bread and its production technology |
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| CN101869130A (en) * | 2010-06-10 | 2010-10-27 | 山东农业大学 | High-protein dietary fiber enriched bread and making method thereof |
| CN102334529A (en) * | 2010-07-27 | 2012-02-01 | 江南大学 | Yellow wine lees biscuits and preparation method thereof |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103820273A (en) * | 2014-03-24 | 2014-05-28 | 湖北工业大学 | Production technology of lotus seed spirit |
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| CN1539946A (en) * | 2003-10-29 | 2004-10-27 | 蓝照斓 | Method for brewing health care made from lotus seed and polished glutinous rice |
| CN101869130A (en) * | 2010-06-10 | 2010-10-27 | 山东农业大学 | High-protein dietary fiber enriched bread and making method thereof |
| CN102334529A (en) * | 2010-07-27 | 2012-02-01 | 江南大学 | Yellow wine lees biscuits and preparation method thereof |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
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| CN109287708A (en) * | 2018-12-17 | 2019-02-01 | 安徽师范大学 | A kind of novel rhizoma polygonati vinasse bread and its production technology |
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Application publication date: 20150225 |